1) bran starter Maotai-flavor liquor
麸曲酱香
1.
The production of bran starter Maotai-flavor liquor had the following advantages: short fermentation time, high liquor yield, short storage period, rapid fund turnover, and cheap product price and high liquor quality.
麸曲酱香型白酒生产具有发酵时间短、出酒率高、贮存期短、资金周转快、价廉物美的特点。
2) koji sesame flavor
麸曲芝麻香型
1.
Meilanchun liquor with koji sesame flavor is pleasant elegant style withcomfortable flavor and taste.
麸曲芝麻香型梅兰春酒具有曲雅怡人的风格、优美舒适的香与味,其独特风格是由原料、微生物和发酵工艺决定的。
3) Maotai-flavor distiller's yeast
酱香型酒曲
4) bran-koji
麸曲
1.
Isolation,screening and application of yeasts from fermented bran-koji of Maotai-flavor liquor;
麸曲酱香酒醅中酵母菌的分离、筛选及应用
2.
The measurement is proposed to improve the weaknesses of the technologies in brewing vinegar with bran-koji fermentation and submerged fermentation.
该文从食醋应具备营养性能和享受性能出发,依据食醋酿造的工艺条件,阐述了传统酿醋工艺多菌种、多酶系、低温混合发酵的特点,针对目前麸曲酒母酿醋工艺和液体深层发酵酿醋工艺的不足,提出了改进措施。
5) Bran koji
麸曲
1.
Preparation of the growth yeast of yellow wine bran koji and the determination of its enzyme activity;
黄酒麸曲种曲的制备与活力的测定
2.
Adequate fresh spent grains are added in the bran koji production.
在麸曲生产中添加适量的鲜酒糟,减少制曲原辅材料用量,降低生产成本,经生产实验麸曲糖化力稳定,经济效益可观。
6) soysauce-like aroms
酱香
1.
Study on protease purifying and soysauce-like aroms producing of two strains of Bacillus subtilis;
两株枯草芽孢杆菌蛋白酶的提取及产酱香研究
2.
Solid fermentation of two strains of Bacillus subtilis producing soysauce-like aroms on soybean were studied.
对两株枯草芽孢杆菌在大豆培养基上固体发酵产酱香进行了研究。
补充资料：榆仁酱
【通用名称】
榆仁酱
【其他名称】
榆仁酱 (《食疗本草》)
【异名】
榆酱(《齐民要术》)。
【来源】
榆荚仁和面粉等制成之酱。
【制法】
《纲目》："取榆仁水浸一伏时，袋盛，揉洗去涎。以蓼汁拌晒，如此七次，同发过面曲，如造酱法，下盐晒之。每一升，曲四斤，盐一斤，水五斤。"
【性味】
①《食疗本草》："有少辛味。" ②《纲目》："辛，温，无毒。"
【功用主治】
《食疗本草》："能助肺气，杀诸虫，下气，令人能食。又心腹间恶气，内消之，陈者尤良。又涂诸疮癣妙。又卒患冷气心痛，食之瘥，并主小儿痫，小便不利。"
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条